Stale Bread
I noticed in The Listener a few weeks ago, you were asking if anyone had tried freshening bread by putting it under a running tap and then baking it in the oven. I have, dozens of times, and it is completely successful. Scones can be freshened in the same way, using milk instead of water. By the way, here is a recipe for using stale bread which makes very nice Savoury Fingers for using with salad, or simply by themselves. Four ounces of tasty cheese, 1 tablespoon of vinegar, 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of butter, and not quite a teaspoon each of mustard and
pepper. Melt the butter in a pan. Beat an egg and mix with the grated cheese, stir in the rest of the ingredients, and add all to the pan. Cook a few minutes. Then slice the stale bread very thinly, cut into fingers, spread with the mixture, and bake in a slow oven till crisp.
Mrs
W.
W.
(Bienheim),
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410410.2.69.3.2
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New Zealand Listener, Volume 4, Issue 94, 10 April 1941, Page 46
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171Stale Bread New Zealand Listener, Volume 4, Issue 94, 10 April 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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